Late-Night Butterscotch Sundaes with Virginia Peanuts

• 1 cup Butterscotch Sauce (recipe follows)
• 3/4 cup salted Virginia peanuts, coarsely chopped
• 2 tablespoons Jack Daniels
• 1 pint vanilla or chocolate ice cream
• Chopped toffee candy bar (such as Heath Bar), for garnish
• 1 cup firmly packed light-brown sugar
• 1/2 cup light corn syrup
• 6 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon fresh lemon juice
• Pinch salt
• (makes about 1 1/2 cups)

1. Warm the Butterscotch Sauce in a small saucepan over medium-low heat.
2. Stir 1/2 cup of the peanuts and the whiskey into the sauce.
3. Scoop ice cream into four sundae dishes, and spoon sauce over the top.
4. Sprinkle the sundaes with the reserved peanuts and with toffee candy.
5. Heat the brown sugar, corn syrup, and butter in a small saucepan, and cook over medium-low heat, stirring, until the sugar is dissolved.
6. Bring the mixture to a boil, stirring constantly.
7. Stir in the cream, and remove from heat.
8. Add the vanilla, lemon juice, and salt, and stir to combine.
9. Serve the sauce warm or at room temperature over ice cream.
10. Store leftovers, covered, in the refrigerator for 1 week.
11. Add a few tablespoons of cream or water to loosen, if necessary, when reheating.

butterscotch sauce, salted virginia peanuts, daniels, vanilla, toffee, lightbrown sugar, light corn syrup, unsalted butter, heavy cream, vanilla, lemon juice, salt

Taken from www.epicurious.com/recipes/food/views/late-night-butterscotch-sundaes-with-virginia-peanuts-375365 (may not work)